Green Bean Feta Salad

Last summer, my neighbor brought over a massive basket of green beans from her garden and said figure something out. I'd been planning a dinner party for that evening and suddenly found myself blanching beans in a panic while guests arrived. The salad I threw together disappeared faster than anything else on the table, and now it's the most requested dish at every gathering.

I made this for my sister's birthday lunch last month and watched our usually vegetable-hating nephew go back for thirds. My sister actually stopped mid conversation to ask what I'd done differently from the boring bean salad our mom used to make. Sometimes the simplest dishes are the ones that surprise us the most.

Ingredients

• 400 g fresh green beans: Farmers market beans work best here since they're usually fresher than supermarket ones and hold that beautiful bright green color better after blanching
• 1 small red onion: Thin slices are crucial here I learned the hard way that thick onion pieces overpower everything else
• 200 g cherry tomatoes: The sweetness balances the sharp onions and salty feta plus they look gorgeous scattered throughout
• 2 tbsp fresh parsley: Flat leaf parsley brings this fresh brightness that dried herbs just cant replicate
• 100 g feta cheese: Greek feta is creamier and less salty than some other varieties which works perfectly here
• 3 tbsp olive oil: Extra virgin really does matter here since the dressing is so simple
• 1 tbsp lemon juice: Fresh squeezed makes a noticeable difference in brightness
• 1 tsp Dijon mustard: This is what makes the dressing actually stick to the beans instead of pooling at the bottom
• 1 small garlic clove: Minced super fine so you don't bite into big raw garlic chunks
• Salt and pepper: Go lighter on salt than you think since the feta brings plenty already

Instructions

Get the beans ready:

Bring a large pot of salted water to boil and drop in the trimmed beans for exactly two to three minutes until they're bright green but still have snap

Stop the cooking:

Immediately drain and plunge the beans into ice water which keeps them that perfect crisp tender instead of turning into mushy sadness

Build the base:

In your serving bowl toss together those gorgeous bright beans with the sliced onion halved tomatoes and chopped parsley

Whisk the dressing:

Combine olive oil lemon juice Dijon mustard minced garlic salt and pepper in a small bowl whisking until it thickens slightly which means it's properly emulsified

Bring it together:

Pour the dressing over the vegetables and gently toss until everything is lightly coated

Finish with feta:

Sprinkle the crumbled feta over the top right before serving so it stays in distinct creamy chunks instead of disappearing into the dressing

Save to Pinterest

This salad has become my go-to for summer potlucks because it travels well and actually tastes better after the flavors have had time to hang out together. Last weekend I made it for a picnic and someone literally asked if I could teach them how to make it on the spot.

Making It Your Own

I've found that adding toasted almonds right before serving gives this incredible crunch that people can't quite identify but absolutely love. The key is toasting them yourself in a dry pan until they're fragrant which takes maybe three minutes but makes such a difference.

Timing Is Everything

The whole blanching process might feel fussy but it's what separates this from every other sad bean salad you've had at office potlucks. Those two minutes in boiling water followed by the ice bath shock transform the beans into something you'd actually want to eat.

Serving Strategy

This works as a side dish alongside anything grilled but honestly I've eaten it as a main with some good bread more times than I care to admit. The combination of textures and flavors feels complete and satisfying even without meat.

• Make sure your beans are completely dry before adding the dressing or it'll get watered down
• Room temperature is ideal but cold works too if you're meal prepping
• The dressing can be made a day ahead and kept in a jar just give it a good shake

Save to Pinterest

Every time I make this now I think back to that overflowing basket of beans and how sometimes the best recipes come from simple necessity and a little bit of panic.

Recipe FAQs

→ How should green beans be cooked for this salad?

Blanch the green beans in boiling salted water for 2–3 minutes until tender-crisp, then shock in ice water to keep their color and texture crisp.

→ Can I substitute feta cheese with another ingredient?

Yes, goat cheese makes a delightful alternative adding creaminess with a mild tang.

→ What dressing ingredients bring flavor to the salad?

The dressing combines extra-virgin olive oil, freshly squeezed lemon juice, Dijon mustard, minced garlic, salt, and pepper for a bright, balanced taste.

→ Is it possible to add extra crunch to the salad?

Adding toasted almonds or walnuts creates a pleasant crunch that complements the salad’s freshness.

→ How can this salad be served best?

It is great either chilled or at room temperature, perfect as a light entrée or a flavorful side dish to grilled meats or fish.